My problem with 75% of chia pudding recipes out there is texture. Chia pudding should stay on the spoon in a bite-shaped blob. Toppings should not sink in.

This recipe has THE texture and protein in mind! – thick and creamy and layers filled with plant-based protein in jars like a dream. Because of two things:

A 4:1 ratio of liquid to chia seeds. So 1 cup liquid to 1/4 cup chia seeds, which is a tiny bit higher than most.

A mix of canned coconut milk and almond milk (or any milk in a carton). Coconut milk solidifies when chilled, so a mix of both makes it thick but not too thick. Just the perfect pudding texture.

Sweetening. The coconut milk is naturally sweet, so you don’t need much. I use 2 tablespoons of maple syrup per batch, and one batch easily makes 3 servings.

Protein. I typically make mine with 1-2 scoops of Sunwarrior proteins added in (which makes it extra frothy and sweeter). Protein powder does make the pudding thicker so consider adding an extra 1/4 cup milk.

My three personal favorites are vanilla, green, and antioxidant. Vanilla because it goes with all the toppings, green because its so pretty and sweet, and antioxidant because its great for my skin.

What I love most about cooking is to seek and find new products … luckily sometimes they find me! These Shiitake Mushroom, are produces by the family of a very close friend. The company is called Bosques de La Chonta, and they produce 100% organic, hand picked mushrooms. They are not only rich in flavor, but also an excellent substitute for recipes with meat or chicken. Their texture and flavor are really “meaty”. If you happen to be in Costa Rica, order them by calling 2289-6328 or emailing Bosques de la Chonta.

Carob is a versatile plant that can be used as a great alternative to chocolate. The pod contains a sweet, edible pulp. Once dried and roasted, the pulp is ground into a powder called carob flour (but more commonly referred to as “carob powder”). It’s similar to cocoa powder in color and can be substituted one-for-one in recipes, but carob is unique with its own special flavor and texture. Unlike chocolate, carob is non-dairy, low in fat and calories and high in fiber. It’s caffeine free, aids digestion and is very high in calcium. It’s a great product if you have kids, because it adds the chocolate taste without the unhealthy nutrients.

Carob comes in different forms: its pods are processed to make flour that is similar to cocoa powder, which you can use to make a beverage similar to chocolate milk or hot cocoa. You can combine carob powder with wheat flour for baking. It also comes in chips, perfect for cookies, bars, cakes or this pancake recipe. Even though it’s a bit bitter on it’s own when sweetened it’s wonderful.